Wipe down the mushrooms with a damp clean cloth. Place in a bowl with the marinade of parsley, garlic, salt, pepper and olive oil.

2.

Let sit for a few minutes.

3.

Place onto the hot plate of your barbeque (medium heat) and turn occasionally until cooked.

4.

Place your toothpicks through the mushrooms beginning with the stem.

5.

Tip: Using pre-soaked skewers, these are wonderful with vegetarian kebabs, (i.e. red capsicum, baby onions and tofu) or meat kebabs using some red capsicum and onion as well as the mushrooms.

ZUCCHINI FINGERS:

1.

Slice your zucchini into half and then chop those halves into quarters.

2.

Place the zucchini quarters into a saucepan of salted boiling water and cook until almost tender.

3.

Using a clean cloth, hold the zucchini and scoop out seeds.

4.

Place the zucchini onto an oiled hot plate of your barbeque, medium heat until they gather colour. Turning occasionally.

5.

In a bowl mix together the olive oil, cherry tomatoes, garlic, parsley, salt and pepper.

6.

When the zucchini are cooked, remove and place the mixture of tomatoes evenly into each zucchini.

7.

Tip: Rather than placing the tomatoes straight into the zucchini fingers, place the mixture of tomatoes onto the hot plate of the barbeque (medium heat) and turn until you notice the tomatoes soften; then place the warm mixture into each zucchini.

HELLO HALOUMI:

1.

Cut the Haloumi into rectangles of 2 cm width and 2 cm thickness.

2.

Place into a bowl of olive oil, crushed garlic and parsley and turn until the haloumi is coated with the mixture.

3.

Place the haloumi on a medium heated hot plate until it becomes golden in colour on one side and then turn over until the other side is also golden in colour.

4.

Remove, squeeze some lemon juice over them and serve immediately.

5.

Tip: Cut into cubes and remove using toothpicks and then squeeze with lemon juice and serve. Or try them as they taste wonderful in the middle of a simple meat ball (minced pork and beef, parsley, garlic, bread crumbs and egg) shaped onto a pre-soaked skewer to appear a kofta.

SARDINE BOATS:

1.

Place the sardines into a bowl containing the crushed garlic, chopped parsley, olive oil and some lemon juice. Marinate for a short time, not more than 20 minutes as the lemon will cook the sardines.

2.

Lightly brush with olive oil the bread and heat on the grill or hot plate of the barbeque.

3.

Place the marinated sardines onto the hot plate of the barbeque (medium heat) and cook for a very short time turning once.

4.

Organize the bread to be ready waiting the sardines.

5.

Just before removing the sardines, squeeze a little extra lemon juice onto the fleshy part of the sardine and then place onto the warm bread.

6.

Serve immediately.

7.

Tip: After marinating roll the sardines and secure with a toothpick or using a small skewer, place the sardines onto it in a vertical wave formation. However, if you want to try something new, when rolling the sardines, place, a thin slice of roasted zucchini or proshiutto onto of the sardine and roll together. Then cook on the Barbeque and finish with a squeeze of lemon juice.

On medium heat of the hot plate, place the chicken liver and turn quickly to avoid it sticking and also do not cook for too long as it will become tough.

5.

When cooked, remove and place onto the warmed bread.

6.

Tip: Try cooking the thinly sliced chicken liver in a saucepan with finely sliced onions that have been browned in olive oil. Season with salt and pepper and don’t overcook the liver as it goes tough. Remove after cooking and keep warm. Add some chicken stock reduce, add red wine and a sprinkle of chopped rosemary and reduce until a sauce emerges. Reduce your heat and replace the liver into the hot pan to be covered in the sauce. Remove and serve with sour dough or polenta.

PIZZA GORITA:

1.

Baste the eggplant with olive oil and place on the grill section of the barbeque turning once.

2.

Heat up your pita bread on the grill section of your barbeque.

3.

Marinate the diced cherry tomatoes in salt, garlic and olive oil.

4.

Place some parmesan cheese onto the pita bread whilst still on the barbeque.

5.

As soon as the eggplant has colour remove, dice and toss in with the marinade of the cherry tomatoes.

6.

Place the marinated cherry tomatoes and eggplant onto the hot plate of your barbeque and quickly warm up until the tomatoes are softened.

7.

Remove the bread and top with warm mixture.

8.

Tip: Try using bocconcini or mozzarella cheese instead of parmesan. Or cut some haloumi cheese into cubes and toss into the tomato marinate. Then place the whole mixture onto the hot plate and warm until the haloumi is softened along with the tomatoes.

PIZZA VEGAN:

1.

Baste the eggplant with olive oil and place on the grill section of the barbeque turning once when it reaches a golden colour.

2.

Heat up your pita bread on the grill section of your barbeque.

3.

Marinate the diced cherry tomatoes in salt, garlic and olive oil.

4.

As soon as the eggplant has reached a golden colour remove and tosses in with the marinated cherry tomatoes.

5.

Place the marinade of cherry tomatoes and eggplant onto the hot plate of your barbeque and quickly warm up until the tomatoes are softened.

6.

Remove the bread and top with warm mixture.

7.

Tip: Try adding some chopped tofu into the marinade of the tomato mixture. However if olive oil is not permitted then try this dish of placing the tomato, garlic and tofu in with some soy sauce, brown sugar, shallot vinegar, some chilli and mirin.To this you can also add shelled seafood and when cooked place onto the warmed pita bread.